Golden Roasted Whole Chicken

 

Ingredients

For one whole chicken (about 1.6–2.2 kg / 3.5–5 lb)

• 1 whole chicken, 1.6–2.2 kg (3.5–5 lb), giblets removed
• 3 tbsp (45 ml) oil or melted butter
• 1 tbsp (8 g) paprika (sweet or smoked, your choice)
• 1 tbsp (10 g) garlic powder
• 1 tsp (3 g) ground turmeric
• 1 tsp (2 g) freshly ground black pepper
• 1 tbsp (15 ml) fresh lemon juice
• 1 tsp (6 g) fine salt, or to taste (see notes)
• 1 tsp (1–2 g) mixed dried herbs (oregano, thyme, or rosemary)
• Optional: 1–2 tsp ginger–garlic paste for extra flavor
• Optional aromatics for cavity: 1 lemon halved, 1 small onion quartered, a few garlic cloves, and a sprig of fresh thyme or rosemary

Instructions

1. Preheat and prepare: Preheat the oven to 190°C (375°F). Position a rack in the middle of the oven. Line a roasting pan or rimmed baking tray with foil for easier cleanup and place a wire rack on top if you prefer the chicken elevated.
2. Dry the bird: Remove the chicken from packaging and remove any giblets. Pat the chicken thoroughly dry inside and out with paper towels — dry skin is essential for crisping.
3. Make the spice rub: In a small bowl combine the oil or melted butter with paprika, garlic powder, turmeric, black pepper, lemon juice, salt, mixed herbs, and optional ginger–garlic paste. Stir to create a smooth paste.
4. Season under the skin and cavity: Gently loosen the skin over the breasts by inserting your fingers between skin and meat (be careful not to tear). Rub a portion of the spice mixture under the skin directly onto the breast meat. Rub the remaining mixture all over the exterior of the chicken and inside the cavity. Place the lemon halves, onion, garlic and herb sprig into the cavity if using.
5. Optional brine or rest: For juicier meat, brine the chicken for 2–6 hours in a simple salt solution (4 cups water + 2–3 tbsp salt) before patting dry and applying the rub. If not brining, allow the seasoned chicken to rest in the refrigerator, uncovered, for at least 1 hour or up to overnight to let flavors penetrate and the skin dry for better browning.
6. Truss (optional): Tie the legs together with kitchen twine and tuck the wing tips under the body. Trussing helps the bird cook more evenly and improves presentation but is optional.
7. Roast: Place the chicken breast-side up on the rack or directly on the prepared tray. Roast in the preheated oven for 75–90 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 74°C (165°F). If the skin is browning too quickly, tent loosely with foil.
8. Baste mid-roast (optional): About halfway through roasting (after ≈35–45 minutes), baste the chicken with pan juices to deepen flavor and promote even browning. Frequent basting is not necessary and opening the oven too often will extend cooking time.
9. Final browning: For extra-crisp skin, switch the oven to broil for 2–3 minutes at the end of cooking, watching closely to avoid burning.
10. Rest before carving: Remove the chicken from the oven and tent loosely with foil. Rest for 10–15 minutes; this allows juices to redistribute and yields moister meat.
11. Carve and serve: Transfer to a cutting board. Carve the chicken into breasts, thighs, drumsticks and wings. Spoon pan juices over the carved meat or serve alongside a simple gravy made from the drippings.